Ingredients

Preparation

Trim a Kobe beef fillet and cut it into uniform slices, lengthwise. Alternate a slice of beef with a layer of smoked eel fillet. Tie up the meat construction with eel skin.

2

Caramelize the roast with hazelnut butter, basting it regularly, and finish its cooking at a low oven temperature.

3

Meanwhile, make a sauce with beef trimmings of the filet, reducing its consistency and adding some some coral sea urchin sauce.

4

To plate, arrange the sliced meat and decorate it with a splash of the sauce, and garnish with the stir-fried wild mushrooms.

Cave privée rosé 1990

Lamb tajine with figues and oriental spices

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 6

1,5 kg lamb shoulder

500 g fresh figs

1 tbsp. orange blossom water

600 g chopped onions

3 cloves crushed garlic

40 g honey

15 g cinnamon

10 g cumin

5 g curry powder

10 g brown sugar

10 g turmeric

250 g dried currants

3 vanilla beans

Preparation

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1

Soak the currants in orange blossom water. Cut the lamb shoulder into uniform pieces and mix them with all the spices. In a large pot, soften the chopped onions with olive oil and set aside. Sauté the meat over high heat, season. Cover it all with water and bring it to a boil quickly. Skim the top, simmer it gently while covered. In a separate skillet, brown the figs with a little butter, cinnamon, brown sugar and salt; add them to the meat at the end of its cooking. Add the honey to the pot and finish cooking uncovered: the juice should attain a syrupy texture. Serve the meat with steam-cooked durum wheat semolina, coupled with the drained currants.

2

In another skillet, brown the sliced almonds without adding more oil; stir regularly. Plate the meat in a tagine dish, atop a couscous dome erected in the center of the dish, garnish it with the golden almonds.

PARTAGEZ VOTRE PLAT AVEC LE HASHTAG #CLICQUOTFOOD

Vintage Rosé 2004

Crab and smoked duck maki

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

200 g smoked duck

125 g crab meat

25 g soy bean vermicelli

5 g roasted sesame seeds

Ground pepper

Salt

Nut oil

10 g dried figs

Preparation

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1

Cook the vermicelli noodles in boiling salted water; drain, cool. Mix the cooked noodles with crab meat and pepper, season with hazelnut oil and pepper.

2

Trim the fat from the smoked duck breast and cut the breast into thin slices. Place them onto cling film paper, to obtain a homogeneous strip 25 cm by 12 cm. Split the crab and vermicelli evenly onto one half of the duck. Using the plastic wrap, roll it tightly to obtain a diameter of around 1 cm. Remove the plastic. Place this "sausage" in the refrigerator a few minutes.

3

Slice each "maki" into pieces around 1.5 cm thick. Sprinkle it with sesame seeds and add a portion of dried fig onto each piece.

Vintage Rosé 2004

Carmelized salmon cubes

Cooking time

40 minutes

Preparation

40 minutes

Ingredients

Serves 8

8 slices of whole wheat toast

10cl crawfish stock reduction

25 cl cream

75 g salted or smoked salmon

Leek sprouts or spices

1 tbsp. maple syrup

Butter

Curry or Creole spice

Preparation

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1

Mix the crawfish stock reduction with ice and cream, and then whip it all together; stuff it into a pastry bag.

2

Cut 8 circles in the pre-toasted bread. Slice 8 cubes of salmon.

3

Simmer the maple syrup, butter and spices on a sauté pan into a sort of caramel.

4

Add the salmon cubes; fry quickly to coat all sides.

5

To plate: fashion a “rose” with the pastry bag from the crawfish mousse, onto the toasts. Place a salmon cube on top of the rose and garnish the creation with baby leeks.

Vintage Rosé 2004

THE FOOD PAIRING PRINCIPLES

Our sparkling wines love the company of delicious food. With its vinosity, complexity, and aromatic intensity, each champagne couples decadently with the gastronomy of the world.

Flavor is invited to table every time there is a wine-food pairing. Whether celebrating an occasion, welcoming friends, reveling in spontaneity, or just enjoying the pleasure of Veuve Clicquot on the palate: a champagne moment is one meant to be savored. With drinking champagne, flavor is inevitable. Gourmet dishes are simply asking to be paired with their perfect match. Depending on the craving, the imagination, the ingredients, or the time available to the chef, the amount of gourmet combinations is innumerable. For every one of our wines, Veuve Clicquot offers the secrets to creating a perfect pairing, with an uncannily matched recipe to pair with each bubbly vintage.

WE ARE CLICQUOT

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Episode #6 : Christophe Pannetier, Chef at Hôtel du Marc

Christophe Pannetier is the Chef at Veuve Clicquot’s Hôtel du Marc, providing gastronomic experiences to the private mansion’s guests, who come from around the world. An innovator, Christophe often works in tandem with our oenologists, on a mission to discover new wine pairings for Veuve Clicquot wines, while creating new flavors for our guests to savor. Discover Christophe’s story.